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Pepper & Garlic jerky

smokin jay

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Hi everyone! Can't stop reading this site! This is the first time making jerky. Got the hi mountain kit at gander mountain. Used my slicer and cut a bottom round to a 1/4" with the grain. After slicing it weighed 2 pounds. Got the jerky drying going in the wsm.start at 130 for a hour and raise temp 10 degrees every hour till 170. Gonna use cherry for smoke. Thanks everyone for the great information on this forum!
 

SFLsmkr1

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Great start

Careful with the 170* heat, about 10* to high and could make for brittle jerky. The test is the bend, if the jerky bends with out breaking your good.

GL
 

dirtsailor2003

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Should be tasty. What type of smoker are you using?

Cherry is a great wood to use for beef jerky.
 

bdskelly

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Looking good!  I'll be watching. B
 

xray

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Looking good so far! I'm using Hi Mountain seasoning as well today. I have Hickory blend that was gifted to me.
 

SmokinAl

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Looking forward to seeing the finish of this!

Al
 

bdskelly

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Snake? I thought you were smoking beef jerky! 



When I was a kid we'd call beef jerky "snake skins". Bought it out of a huge glass jar at the 5 and Dime. 

Snake method is probably best. The Minion Method can put out a lot of heat.

B
 

smokin jay

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Lol that was funny B! We use to get pretzels out of the containers with our money we got back from cashing in the pepsi returnables! I had 130* temp for 2 hours and added a couple lit ones and been running 150-165 for 2 hours.
 

smokin jay

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Thanks Adam! First i ran around 120* for 2 hours then 140-160* for 5 hours and let the snake burn out at 120* for 2 hours.
 
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